Heirloom Chocolate Sheet Cake from Heirloom Meals

My friend Erin Gernon shared her family recipe for a chocolate birthday sheet cake. She told me that this cake was a staple at every birthday party. So, I thought I would take the basic premise of the cake and turn it into a gluten free delight. My husband, Jim, who has celiac's disease was in heaven. His smile was a mile wide with pleasure. But, best of all, anyone who ate it had no idea it was gluten free!

2 cups gluten free flour (I love King Arthur Flour)?

1 teaspoon xanthum gum?

2 cups sugar?

2 sticks unsalted butter?

1 cup water?

1/4 cup unsweetened cocoa?

2 eggs?

1 teaspoon soda?

1/2 cup buttermilk?

1 teaspoon vanilla

Instructions

Preheat the oven to 350 degrees.

Combine flour, xanthum gum and sugar in a large bowl.

Bring the butter, cocoa, and water to boil in a pan. Pour over the flour mixture and beat.

In a separate bowl, mix the eggs, baking soda, buttermilk, and vanilla and pour over the flour mixtures and beat well.

Spread onto a jelly roll pan lined with parchment. Bake in the middle of the oven for thirty minutes.

?Frosting Ingredients:

1 stick butter?

1/4 cup cocoa?

1/3 cup buttermilk?

1 lb powdered sugar?

1 teaspoon vanilla?

1 cup chopped pecans (optional)?

1/4 teaspoon salt

Instructions
Bring butter, cocoa, and buttermilk to a gentle boil. Add the other ingredients and combine until smooth. Frost the cake while it is are still warm.